Ingredients
Method
- Make the Brine: In a medium saucepan, combine 2 cups of water, the kosher salt, brown sugar, peppercorns, and herbs. Heat over medium heat, stirring constantly until the salt and sugar are completely dissolved. Remove from heat and add the remaining 2 cups of cold water to cool it down quickly. You want the brine to be room temperature or cooler before adding the chicken.
- Brine the Chicken: Place the chicken breasts in a large resealable plastic bag or a non-reactive glass container. Pour the cooled brine over the chicken, ensuring they are fully submerged. Seal tightly and refrigerate for 30 minutes to 1 hour. Do not exceed 2 hours, or the texture can become mushy.
- Rinse and Dry: Remove the chicken from the brine and rinse them thoroughly under cold running water to remove excess surface salt. This step is crucial! Then, place the breasts on paper towels and pat them completely dry. Let them sit uncovered in the fridge for 15 minutes if you have time; this helps dry out the skin further for better browning.
- Season: Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray or line it with parchment paper. Brush the chicken breasts lightly with olive oil. Rub the garlic powder, smoked paprika, and a pinch of black pepper onto both sides. Taste one edge first to check saltiness; you likely won’t need additional salt.
- Cook: Place the chicken on the prepared baking sheet, leaving space between each piece for air circulation. Bake for 18-22 minutes. About halfway through (around minute 10), rotate the pan if your oven has hot spots.
- Check Doneness: The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you don’t have a thermometer, cut into the center of one breast; it should be white with clear juices running out.
- Rest: Remove from the oven and let the chicken rest on the pan for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat rather than spilling out onto your cutting board immediately.
Nutrition
Notes
I usually make these on Sunday evenings or whenever I have a busy Tuesday night coming up, because they cook so quickly once they’re ready. The best part? You don’t need fancy equipment or hard-to-find ingredients. Just some water, salt, sugar, and your favorite spices. One practical tip that makes a huge difference: don’t skip the ice bath at the end if you want to be absolutely sure about food safety and texture after the brine is done, but more importantly, pat them very dry before seasoning. If the surface is wet, the skin (or the outside of the breast) will steam instead of sear, and you’ll miss out on that beautiful golden-brown crust that adds so much flavor. I like to serve these with a simple side of roasted asparagus or just some mashed potatoes to soak up any extra juices.